This recipe makes the most amazing gluten-free pizza crust! As soon a I saw it was egg-based, I wanted to try it. I cut the recipe in half because it was just for me. I made it using a flour combination of 3 parts brown rice flour, 2 parts potato/corn starch, 2 part refined corn flour, and 1 part garbonzo/fava bean flour, and I added 1 1/2 tsp guar gum. For seasonings I used just a pinch of black truffle salt (yum!) instead of the 1/2 tsp salt it calls for, garlic powder, basil, freshly ground black pepper, and red pepper flakes. I DID use the the full amount of egg the recipe calls for. When it comes to gluten free, extra egg=extra good. I used Almond Breeze instead of milk because of dairy intolerance. I cooked my half-batch in a glass pie pan and it fit perfectly. As others have mentioned, I baked the crust alone for about 10-12 mintutes, added the toppings, then cooked it about another 1-10 minutes. I used red sauce, mozzarella, and pepper-jack. For a topping I re-fried some black beans in a pan with a little canola oil and lots of chili powder, taco seasoning, garlic powder, onion powder, basil, and other seasonings. It was amazing! My husband tried making it the regular way (not gluten free). He said his was ok, but mine was better. So this recipe works BETTER for gluten free than it does for normal wheat flour! That doesn't happen often!
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This recipe makes the most amazing gluten-free pizza crust! As soon a I saw it was egg-based,...